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Spicy Slow-Cooked Chili Recipe
Spicy Slow-Cooked Chili Recipe photo by Taste of Home

Spicy Slow-Cooked Chili Recipe

Publisher Photo
I love that I can put the ingredients in the slow cooker and forget about it for a few hours. If you like your chili thick, you'll enjoy this version.
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 8 servings

Ingredients

  • 2 pounds ground beef
  • 2 to 3 hot chili peppers of your choice
  • 3 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (6 ounces) tomato paste
  • 1 medium onion, chopped
  • 1 medium green pepper, seeded and chopped
  • 2 teaspoons chili powder
  • 2 teaspoons cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 2 to 4 cups tomato juice

Nutritional Facts

1 serving (1 cup) equals 272 calories, 10 g fat (5 g saturated fat), 56 mg cholesterol, 409 mg sodium, 20 g carbohydrate, 5 g fiber, 25 g protein.

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Remove seeds from the chili peppers if desired; chop peppers. Add to the slow cooker. Stir in the beans, tomato paste, onion, green pepper, seasonings and 2 cups tomato juice.
  2. Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Slow-Cooked Chili in Country Extra January 2005, p49

Nutritional Facts

1 serving (1 cup) equals 272 calories, 10 g fat (5 g saturated fat), 56 mg cholesterol, 409 mg sodium, 20 g carbohydrate, 5 g fiber, 25 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Spicy Slow-Cooked Chili

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 4, 2013

Wow! Rave reviews were coming from all, even grandma loves it!. The cinnamon didn't make sense (and the smell was overpowering) so I have omitted it in subsequent dishes, and I added 3/4 of a jar of Mezzeta pepperoncinis chopped, and 3/4 of the juice as well. It really kicked up the heat. This is going to be a staple recipe in my house.

MY REVIEW
Reviewed Sep. 18, 2013

I'm making this right now, but added more chili powder. In my opinion, 2 teaspoons of chili powder does not constitute chili.

MY REVIEW
Reviewed Jan. 14, 2013

Very good.

MY REVIEW
Reviewed Jan. 18, 2012

Great recipe. Family loves it!

MY REVIEW
Reviewed Nov. 1, 2009

My family loves this. I have small children so I use Banana peppers. It is just the right amount of spice to make everyone happy. I also add a pinch more chili powder than it calls for. All in all this is one of the best chili recipes I have come across.

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